The fruity and comforting cake, Miascia is a classical dessert from Lake Como (which food tradition isn’t all about the fish of the lake). It’s a poor traditional dish (that are often the best) where stale bread is the main ingredient. It’s perfect to use dried up bread and transform it into a delicious cake. This version is based on an antique recipe for the bread pudding. For me it I like to use the word bread pudding to describe the cake, as it remains quite moist, and that is the definition often given for bread-based dessert popular in the cuisines of many countries.
- 500g stale bread
- 1/2 l milk
- 2 eggs
- 3 amaretti biscuits
- 1 apple
- 1 pear
- 20g lightly toasted pine nuts
- 50g raisins
- 120ml Amaretto di Saronno liquor
- 30g butter
- 1tbsp flour
- 50g dark chocolate
- 75g sugar
- Cut the bread into pieces and pour the milk and Amaretto over them in a bowl. Let the bread pieces soak in the liquid for 2 hours. You may need to add or put less milk. That depends on the bread type you use and how stale it is. The consistence of the “dough” should be wet and soft, but it should not be squashy.
- Peel and core the apple and the pear and cut into thin small slices.
- Add the sliced fruit, raisins, pine nuts, eggs, the sugar and the crumbled Amaretti biscuits.
- Mix the dough carefully together with a wooden spoon.
- Butter and flour a baking mold and pour the batter inside.
- Straw a little bit of sugar on top and the chocolate cut into small pieces along with the butter.
- Cook at 200°C for 15 minutes, then lower the heat to 150°C and cook for another 15 minutes.
- Remove from mold and serve warm or at room temperature.
For special occasions you can serve it f.example with crema pasticcera and some melted chocolate on top.